American terroir
Subtitle: savoring the flavors of our woods, waters, and fields
By: Rowan Jacobsen
Edition: 1st U.S. ed.
Publisher: Bloomsbury
Published: 2010
Place of publication: New York
Language: eng
ISBN-13: 9781596916487
Table of contents: title: In the church of the north woods; title: High-mountain maple syrup, Vermont; title: The fresh young thing; title: Esmeralda special coffee, Panama; title: Eat me; title: New England cider and Yakima Valley apples; title: Mother nature's little black book; title: Varietal honeys of New England, North Carolina, Florida, the Southwest, and California; title: Spud Island; title: Moules frites on Prince Edward Island; title: Little truths; title: Forest gastronomy, Quebec; title: That Totten smell; title: Totten Inlet oysters, Puget Sound; title: Fat of the land; title: Slow-ripened avocados, Michoacan, Mexico; title: The taste of vigor; title: Yukon River salmon; title: The farm girl and the pole dancer; title: Wines without makeup, California; title: The whisperer in darkness; title: Washed-rind cheese, Northeast Kingdom, Vermont; title: The blood of the gods; title: Mesoamerican chocolate, Chiapas, Mexico.